Get started
Author

Narakorn Srisuk

Observed name: Narakorn Srisuk, Kukiat Tudpor
ORCID: 0000-0002-0540-7235
Observed ORCID: 0000-0002-0540-7235
OpenAlex ID: A5032882868
Co-encapsulation of Dictyophora indusiata to improve Lactobacillus acidophilus survival and its effect on quality of sweet fermented rice (Khoa-Mak) sap beverage
2021 · Narakorn Srisuk, Montira Nopharatana, et al. · Journal of Food Science and Technology · 13
Quality evaluation of herbal tea (Curcuma longa Linn. and Pandanus amaryllifolius Roxb.) and development of predictive models for its shelf life
2025 · Narakorn Srisuk, Kukiat Tudpor, et al. · LWT · 9
Characteristics Co-Encapsulation of Lactobacillus Acidophilus with Dictyophora Indusiata
2020 · Narakorn Srisuk, Sani Jirasatid · Current Research in Nutrition and Food Science Journal · 8
Enhancement of nutritional and functional properties of sacha inchi meal by solid-state fermentation
2025 · Narakorn Srisuk, Wichamanee Yuenyongputtakal, et al. · Applied Food Research · 6
Utilization of rice pasta by-products as the substrate for vinegar fermentation
2024 · Sani Jirasatid, Wichamanee Yuenyongputtakal, et al. · Journal of Food Science and Technology · 4
Effect of combination of Hom Nil or riceberry broken rice with white rice on antioxidant properties of Monascus-fermented rice
2024 · Wichamanee Yuenyongputtakal, Narakorn Srisuk, et al. · International Food Research Journal · 3
PDF
Enhancement of postharvest quality of Nam Dok Mai Si Thong mangoes using a turmeric-incorporated composite edible coating
2026 · Narakorn Srisuk, Krongsakda Phakthanakanok, et al. · Applied Food Research · 2
Vinegar production from Thai rice varieties with emphasis on the biological properties of Sangyod rice vinegar
2025 · Kukiat Tudpor, Sani Jirasatid, et al. · Discover Food · 2
Identification of Nutraceuticals and Antioxidant Activity in Low-Cost Broken Rice Varieties
2022 · Narakorn Srisuk, Kukiat Tudpor · Journal of Pharmaceutical Negative Results · 2
PDF
Synergistic effects of pressure–temperature conditions on quality, enzymatic stability, and functional properties of Yanang leaf juice
2026 · Pittaya Chaikham, Supawinee Saentaweesuk, et al. · Food Chemistry Advances · 1
Kinetic models of quality changes of sukiyaki sauce during thermal processing
2026 · Narakorn Srisuk, Wichamanee Yuenyongputtakal, et al. · Discover Food
Study on qualities of green tea yoghurt powder during storage.
2006 · Linchong Suklampoo, K. Nuchpramool, et al.
Works count: 12
Citation count: 50
H-index: 4
I10-index: 1
Year
Topic
Type